Vegie and egg noodle slice

Cooking Eggs Vegie and egg noodle slice

Celebrate Chinese New Year with this easy twist on a classic slice. Its great for school lunch boxes too!

Lables: Low kilojoule Low sugar Lower gi Vegetarian
  1. Whisk eggs, oyster sauce, milk and cheese together in a bowl. Season with pepper.
  2. Heat oil in a 20cm (base) heavy-based non-stick frying pan over medium-high heat (see note). Add onion, garlic, zucchini, carrot, peas and corn. Cook, stirring, for 5 minutes or until softened. Add noodles. Toss well to combine.
  3. Pour egg mixture over noodle mixture. Reduce heat to medium. Cook for 8 minutes or until almost set.
  4. Meanwhile, preheat grill on medium. Grill slice for 3 to 4 minutes or until lightly browned and centre is firm to touch. Stand in pan for 2 minutes. Carefully slide onto a plate. Cut into wedges. Serve warm or cold.

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5 eggs
1/4 cup oyster sauce
1/4 cup milk
1/2 cup reduced-fat grated tasty cheese
1 tbsp rice bran oil
2 green onions, thinly sliced
2 garlic cloves, crushed
1 large zucchini, grated
1 medium carrot, grated
1/4 cup frozen peas
125g can sweet corn kernels, drained, rinsed
1/2 x 440g packet thin egg noodles

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Eggs
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